The Republican. [volume] (Oakland, Md.) 1877-current, 1887-09-03
MORE LEAN MEAT,
Facte for the Confederation OF Breeder
of All Kinds of Livestock.

Facto for the Confederation OF Breeder
of All Kinds of Livestock.
There is in progress decided change
in the public taste and demand for beef
pork and mutton, with less fat and
more lean. 1t is not the lean caused by
poor or scanty feeding, but that kind Of
meat which is produced by breeding
the choicest class of animals, in the
direction of marbleized meat, finely
streaked with alternate fat and lean.
The hog which is u mere lump of lard
is no longer acceptable to the consumer
of fresh pork. This kind of meat, es-
pecially in the cooler parts of the year,
is in immense demand in our town and
city markets. Hence such butchers as
pride themselves in furnishing their
choice customers, with such pork chops
or roasts as can only be furnished from
a certain class of hogs, are beginning
to be particular about the character
and condition of the hogs they buy.
And some of them are necessarily edu-
Gated to be the best judges of the meat
of the hog. And swine feeders are be-
ginning to wake up to the question of
producing an animal whichis composed
of something more agreeable to the
taste of the epicure. And in the future,
hog breeders will have to take this in
to consideration.
The same with mutton. In former
years the lovers of this delicious meat
demanded the fat breeds Whether it
be that the world is abandoning the
robust exercise of the farm or the chase,
and hence have not the taste, nor the
digestive organs. to demand such fa.
mutton, or whether higher intelli-
gence suggests something different. is
needless to investigate. But among
mutton eaters there is an increasing
demand for more lean and less fat.
And in parts of the world where sheep
are raised as much for their meat as
their wool, this is going TO be leading
element in the question of what brand
of sheep to raise.
There has been and is yet a strong
current in favor of baby beef or early
maturity. And there is no doubt that
it is profitable to the producer to pre-
pare his beeves for market in the short
est possible time. But there comes Il
complaint from the delicate stomachs
of beef eaters us well as the gormand
that such meat is too fat and soft. That
it is not streaked or marked af the beef
is which had been kept in good
healthy and growing condition until it
had attained two and half years, and
then finished off by high feeding. The
demand is almost universal at our
butchers stalls for more lean and less
fat, especially through the hot months.
Tallow which used to be the most
valuable part of the beef, has become
the poorest. Forty years ago tho
butcher robbed the beef of nearly all of
the tallow, as it was worth twice az
much per pound. Now they crowd on
all they can, as it is not worth half as
much as good lean beef. Formerly the
great demand for tallow for candles
made the fattest beef the most valuable.
Now, when the tallow has to be sold
by the butchers to the chambers to be
worked into butter, there is a loud de-
mand for a different character of
beeves. And breeders will be COM
PEELED to make this leading question.
In some breeds of pigs, sheep and cat
tie, thers is a strong tendency to put
on fat in masses, without suitable adj
mixture of lean. 1t is evident, there
fore, that in the future selection and
breeding of stock, there will have to be
more attention paid to the character OF
the meats consumers have set their
hearts upon.-DeS AoSnes (Ia.) Reg
GSter.